Front Porch - Fall 2016

Porch FALL 2016

Front

Fall Foods From the Farm

Arkansas’ featured flavors front cover pending

Horseshoe School Taste Arkansas’ Healthy Sunflower Oil Pigs, Pumpkins and Christmas Cheer

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FORT SMITH • LITTLE ROCK • ROGERS •Front TEXARKANA Porch | ARKANSAS FARM BUREAU

• FALL 2016

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ARKANSAS FARM BUREAU • FALL 2016

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IN THIS ISSUE

Farm Bureau Matters

Randy Veach | Page 3

Helping Farmers, Helping You Warren Carter | Page 5

Shoe School

Ken Moore | Page 6

Farm-to-table

Rob Anderson | Page 14

Health & Safety

Healthy Active Arkansas Marisha DiCarlo | Page 20

Taste Arkansas A Different Kind of Oil Rhonda Franz | Page 24

Land & People

Pigs, Pumpkins and Christmas Cheer Rob Anderson | Page 28

In the Kitchen

Cold-weather Warmth Heather Disarro | Page 30

Delta Child

Talya Tate Boerner | Page 32

ON THE COVER Arkansas farmers, livestock and poultry producers are major contributors to many great meals that grace our holiday tables. Rice, pecans, sweet potatoes and turkeys are all grown and raised here - from their farms to your table.

Photo by Keith Sutton

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ARKANSAS FARM BUREAU • FALL 2016

Farm Bureau Matters

by Randy Veach | President, Arkansas Farm Bureau Federation

Blowing Smoke

Smoking marijuana has no proven medical benefits

S

ome of the intentional confusion that stands in for political debate these days is disappointing.

Consider the so-called “medical” marijuana agenda, which is promoting two different ballot initiatives for Arkansas voters in the November elections. The groups supporting these initiatives will talk long and hard about how Arkansas’ marijuana laws should be relaxed, so someone can receive needed relief through the purported medicinal benefits of smoking the cannabis plant.

What they fail to point out is the Drug Enforcement Agency recently reaffirmed its finding that the drug’s therapeutic value hasn’t been proven scientifically, citing 500 studies on the use of “medical” marijuana.

They also leave out the fact there are already available medicines – by prescription through a physician – that provide the same medicinal benefits they attribute to marijuana. If these ballot proposals were truly about giving medicinal relief to patients, shouldn’t those already-available prescriptions be enough?

Arkansas Farm Bureau is guided by its policy, which is created by members in every Arkansas county and approved by the voting delegates at the annual state convention.

Current policy on this topic states: “Farm Bureau opposes any attempt to legalize the production of marijuana as an agricultural or medicinal crop in Arkansas or the sale or distribution thereof.”

We stand with a broad coalition, including the medical community and law enforcement on this issue. When choosing sides, it’s comforting to know the state’s surgeon general and the law enforcement community are with you in opposing these ballot issues.

Arkansas Surgeon General Dr. Greg Bledsoe has expressed grave concerns about these proposals. He has Gov. Asa Hutchinson’s blessings to work against and defeat these measures. Dr. Bledsoe has publicly stated that marijuana is not medicine.

If this debate was actually about compassion, Arkansas’

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ARKANSAS FARM BUREAU • FALL 2016

farmers and ranchers would be at the forefront of it. There are no more compassionate people than those who grow the food that feeds you and your family. The best way for Arkansans to show compassion is to keep our citizens safe. These proposals to legalize marijuana will not do that.

Both proposals aimed at legalizing marijuana are bad public policy and shouldn’t be enacted. You can find out more at keeparkansassafe.com.

One of the proposals creates more than 60 qualifying conditions for legal use of marijuana, including self-defining “pain” and the ability to “grow your own” medicine. Now, honestly, a physician can check your blood pressure, your temperature and test your blood for all sorts of irregularities. However, only a patient can define their pain level, which means this “condition” is ripe for abuse.

This debate, unfortunately, is not about compassionate care, despite what those who want to legalize the drug will tell you. Let’s be clear. These proposals are all about relaxing marijuana laws in our state, so it’s easier to grow, smoke and use marijuana. It’s not about public health.

The groups backing the proposals are selling them as “medical” marijuana, while appealing to the compassion most Arkansans have to help cancer, seizure and other patients with serious medical conditions. We certainly have no desire to prevent needy patients from getting care. However, these proposals are de facto legalization of marijuana for recreational use! The so-called medical benefits are being used as a charm to engage the compassion of Arkansans and distract them from the truth: “medical” marijuana is just marijuana.

We need you to understand the truth around this subject and the dangers of legalizing marijuana.

When someone intentionally blows smoke to hide their true agenda, good people don’t normally appreciate it. If either of these proposals ultimately make it to the ballot, we urge you to vote “NO” on legalizing marijuana.

God bless you and your families. God bless the farmers and ranchers of Arkansas. And God bless Arkansas Farm Bureau.

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Periodicals Postage paid at Little Rock, AR POSTMASTER: Send address changes to Rhonda Whitley at rhonda.whitley@arfb.com Front Porch • P.O. Box 31 • Little Rock, AR 72203 Please provide membership number Issue #101 Publisher assumes no responsibility for any errors or omissions. All rights reserved. Reproduction without permission is prohibited.

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ARKANSAS FARM BUREAU • FALL 2016

Helping Farmers, Helping You

by Warren Carter | Executive Vice President, Arkansas Farm Bureau Federation

Fall Reflections

What Farm Bureau really is

B

y the time you read this, we’ll be well into the fall season and all it has to offer: cooler temperatures, the leaves turning color, school back in session, football season in full swing, harvesting crops and attending the state fair. It’s also an active time for county Farm Bureau annual meetings. All across our state our county Farm Bureau organizations are meeting to conduct business, approve policy resolutions and fellowship with one another.

I travel throughout the state to places like Dumas, Clinton, Waldron, Heber Springs and other towns speaking at these important meetings. I enjoy doing it; partly because I get to meet our new young leaders and partly because I get to reacquaint myself with dedicated county board members and volunteers who have served Farm Bureau and their communities for years. But it’s also a reminder to me of what Farm Bureau does and why we’re here as a member organization.

All over the state, I see great people. In many ways they remind me of my parents. The high school auditoriums, gyms, cafeterias, churches and community centers they meet in remind me of places and events from my childhood like a kaleidoscope of Norman Rockwell scenes of rural America, local communities and family life.

It also reminds me of why Farm Bureau exists.

When we advocate, communicate, provide products and services for our members, it’s these people that we’re working for. As staff of this organization, we have a code we live by.

Farm Bureau members are the people we work for.

Farm Bureau is its members. I know at times we’re referred to as just a big insurance company or just a representative of big corporate agriculture, but I know it’s these farm families all across Arkansas who we’re serving as we go about our business in this organization. Like many of you, I love this time of year and the memories it brings back growing up on my parent’s farm. If you can, get out there and attend your county Farm Bureau annual meeting. Maybe we’ll see each other.

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Farm Bureau Member Relations Code 1. The Member is the most important person in this organization.

2. The Member is not dependent on us – we are dependent on him.

3. The Member is not an interruption of our work – he is the purpose of it.

4. The Member does us a favor when he calls – we are not doing him a favor by serving him.

5. The Member owns our organization – he is not an outsider.

6. The Member is the person who communicates his wants – it is our job to fill those wants.

7. The Member is not a cold statistic.

8. The Member deserves the most courteous and attentive treatment we can give him.

9. The Member provides the funds to pay all expenses – we must budget for results.

10. The Member’s contribution to leadership and activity is achieved through participation.

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Smoke rises from a hot horseshoe as it’s framed to the horse’s hoof. The shoeing process does not hurt the horse.

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Shoe School

A family legacy of training farriers in Yell County

by Ken Moore photos by Keith Sutton

I

t’s an incredibly hot August day at the Arkansas Horseshoeing School in Centerville. Sweat drips from the brows of instructors and students as they diligently forge shoes in a hot oven and shoe horses, seemingly oblivious to their working conditions. There’s no air conditioning here, save the occasional breeze that makes its way through the open-air arena where the students are learning this time-honored trade. To them it’s just another day at school.

Situated on State Highway 154 in Yell County, south of Dardanelle, the school was established in 2009. If you’re heading to the Petit Jean Mountain cutoff just a few miles down the road, you might miss it. But since D. Paul Dorris Jr. founded it some seven years ago, would-be farriers from across the country and around

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the world have made their way there.

“They’ve come from Quebec and the island of St. Martin. We’ve had two from Alaska, one from Hawaii. Then states like Washington, the West Coast. They’ve come from all over,” Dorris related during a recent visit. “There’re probably 20 schools in the United States training farriers now, but a couple of things set us apart.

“The fact we do hunter-jumper horses, that’s kind of a more lucrative end of the business. And that we offer more personalized instruction. When my dad and I started the school, we had a plan of limiting each course to six students. That allows us to dedicate more time one-on-one with them, and that’s proven to be successful in preparing them to become AFA (American Farrier Association) certified.”

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Dorris and his father, E. Paul Dorris Sr., have a long family history of shoeing horses, dating back to the 19th century.

“My father’s great uncle was born in 1878 and died in 1938. He shod fine harness horses, trotters and pacers, and they traveled him all over the country by train he was so well-known,” Paul Jr. recalled while students shod horses in the stalls behind him.

“He influenced my father who went to horseshoeing school at Oregon State University. I attended there, as well. But we had connections to Arkansas, because my grandfather had a blacksmith shop in Pea Ridge until the Depression. I also have a cousin who shoes horses, so it’s been a family tradition with us.”

For hundreds of years, horses have been work animals, more utilitarian, and farriers have been in high demand to keep them healthy and sound. It was a trade that promoted blacksmithing and one many men pursued. Such was the case for the Dorris family.

“Back in the 1800s, people were more interested in breeding horses that could trot fast and were carriage horses, things like that,” Paul Jr. explained. “In

my grandpa’s era, they were farming with them. There were mules, lots of mules, pulling plows – that sort of thing. When Dad and I got into it, they had become more show horses. People own them now for recreational purposes, and there’s more money invested than there used to be in the equine industry, creating a large demand for certified farriers.

“My mom was raised on Petit Jean Mountain, so we moved to Yell County and I found this place,” Paul Jr. continued. “I had it in my mind 20 years ago that I was going to start a school, and I thought this would be a good location, right off the highway that leads to the mountain.”

Paul Jr. has been shoeing horses for 43 years and remains the president and lead instructor at the school.

His 85-year-old father has been alongside for many of those years, but is now having to step back and let others assume the daily grind.

One of the school’s success stories is Jacob Price of Hickory Plains in Prairie County. One of the early graduates of the school, after a year away, Price eventually returned and worked with Paul Sr. for a year before becoming an assistant instructor.

A farrier school in rural Yell County draws students from across the U.S. and internationally to learn this unique trade.

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Sparks fly as a horseshoe is brushed as it’s prepared for shoeing.

“I decided this would be a good move for me, because I wanted to get involved in the AFA certification process. I knew I would have a better opportunity working here with the Dorrises,” Price said. “With their help and instruction, I’ve been able to accomplish my certification and become a journeyman farrier. That wouldn’t have happened without the help of the school.”

Today he’s giving back, working three days a week training new students but still able to be home with his family on weekends.

Make no mistake. Attending the school is a serious commitment of time away from family and personal resources. Sijer Harder is a military veteran who was trying to figure out what he wanted to do next and felt a calling to this career. He did his due diligence and learned about the school and the reputation the Dorrises have among their peers. Harder left his home in Washington state and moved to Arkansas.

“To hear that other veterans have been here and had good experiences helped sway me,” Harder explained. He took the 24-week beginning course, then after returning home for a time, came back and is completing a 24-week advanced course. We watched as he framed a hoof and skillfully nailed a shoe onto a horse as Paul Jr. observed him in action. It’s clear he’s learning the craft.

“This is a whole lot harder, more skilled labor, than I expected,” he said standing next to a horse he had just shod. “You think of horseshoeing as just trimming a horse’s hooves and shaping a piece of metal, but when I came here, I realized there’s another world to this profession. You’re talking about anatomy, biology, the mechanics of a horse. Then there’s the blacksmithing part which is an art form in itself.”

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Harder’s daughter is involved with 4-H and barrel racing, and her pursuit of that is what led him to consider this career.

“Passing this down to them, it allows you a certain kind of freedom. You’re running your own business,” he said. “You make your own hours. It has an appeal in that respect.

“It makes me proud honestly to think that I can pass this down to my sons and have them come work with me.

Believe it or not it’s kind of my payback to Paul Jr. and Paul Sr. for giving me the opportunity to learn this trade,” Harder said.

E. Paul Dorris instructs student Chris Elder of Lamar, on the finer points of creating a horseshoe.

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Paul Jr. says that in the late 1960s, horse ownership dropped to its lowest level and the number of farriers also declined.

“We lost a lot of tradesmen, and we’ve had to rediscover a lot of this stuff in this country,” he said. “We would compete in international competitions, and the guys from this country would be laughed at back then. Now, we’ve improved and have some of the top journeymen farriers in the world.

“I love that aspect of keeping the industry alive and am proud of the quality of farriers we’ve been able to train.

“We’ve been real fortunate, and I believe this goes back to our small classes and personalized instruction. We actively try to get them connected in an apprenticeship with an established farrier once they leave,” Paul Jr. said. “Our school is just the first step. They come here, and we try to

make them a marketable apprentice, then place them with someone who will help them on their journey.”

Paul Sr. still hangs around the school, offering advice and knowledge gained from 45 years shoeing horses.

He and Paul Jr. are still side by side, because they love helping their younger protégés learn the trade.

“My wife and I, we more or less adopt them you know.

When they finish their class it’s like your kid leaving home,” Paul Sr. said. “It’s very gratifying. All my life I’ve loved horses and caring for them. We have animals that come here almost lame and after we work with them, they leave much more sound. That’s our purpose.”

Harder, Price and the Dorrises all echo the fact that this isn’t a glamorous profession or for the faint of heart. It can be back-breaking work with very long hours. But those called to it and love of horses are the ones who will endure.

A huge pile of discarded horseshoes awaits recycling.

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“It’s something that gets in your blood,” Paul Sr. said in a soft but emphatic voice. “If you just get in it for the money, you won’t last, because it’s too hard and too miserable. You work all day bending over horses and by the end of the day, you wonder, why am I doing this? But it’ll never fade. To me it’s a very worthwhile occupation.”

In concluding the visit, Paul Jr. was asked what’s the most gratifying part of the work for him now.

“I’ve got all these guys here. They’re my kids. They’re dad’s and my legacy,” he said with a noticeable gleam in his eyes, pointing to the men learning the trade around him.

“They’ll be sitting around, 25 years from now talking about that grouchy old guy that taught school. But then, like Jacob Price and others, they’ll come back by and thank us for taking the time to prepare them for their life calling.

“That makes me feel good.”

D. Paul Dorris (left) and his father, 85-yearold E. Paul Dorris are literally graduates of and professors at the school of hard knocks that is horseshoeing school. Big hammers, anvils and fire are the primary tools of the trade.

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Fall Farm-to-table A taste of Arkansas’ autumn delights

by Rob Anderson photos by Keith Sutton

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F

all is many things to many people – back to school, changing leaves, hunting, football and, of course, holidays. Fall is also when Arkansas farmers finish harvesting crops that play a starring role in the season’s meals.

Whether it’s turkey, sweet potatoes and rice dressing for the Thanksgiving table or tasty tailgating treats, many of our seasonal eats come from Natural State farmers, ranchers and distributors. To help you cook and eat your way through this delicious time of year, we’ve put together a simple guide to some popular seasonal fall fare with help from the farmers and ranchers who produce it.

Turkey We begin with the traditional centerpiece of most holiday tables, the turkey. Arkansas is the No. 3 turkey-producing state in the U.S. with some 560 family farms in the state raising turkeys and an annual production value of $416 million. Steve Morgan is one of the Arkansas farmers raising turkeys. His farm is near Clarksville.

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He’s been doing it for 40 years.

He’s presently a contract grower for Butterball, which has three major processing and packaging facilities in Arkansas.

Some of these handle the fresh, frozen and cooked whole turkeys Americans eat on Thanksgiving.

“I’ve been doing this since 1977, and my dad grew for 10 or 15 years before that,” Morgan said. “I graduated from the University of Arkansas in 1977 and bought the turkey piece of my dad’s operation.”

Morgan says he normally receives around 85,000 birds to raise at a time. The growing process is precise, careful and closely monitored. In fact, he notes that it has evolved substantially since he began with numerous changes driven by biosecurity, disease prevention advancements and animal welfare.

Morgan points out that Butterball is the first national turkey producer to be certified through a rigorous voluntary program offered by the American Humane Association.

This initiative, called the American Humane Certified program, provides independent verification that care and handling of farm animals meet or exceed peer-reviewed, science-based animal welfare standards set by the association.

“This really isn’t a big challenge for us,”

Morgan said. “We want to do the right thing and grow them the right way, so we were already focused on these issues.”

As for himself and his family, Morgan says they enjoy a little Thanksgiving turkey just like anyone else.

“I don’t have cooking advice, because I’m not a chef,” he said with a chuckle. “We actually get a turkey from Butterball every year. We just follow the label directions, and it turns out great.”

Rice Arkansas is the top rice-producing state in the country. In 2015, Arkansas farmers produced more than 207 million bushels of rice on almost 1.3 million acres This accounted for 49 percent of all the rice grown in the U.S. Jennifer James knows these facts well. As a rice farmer and chair of the USA Rice Federation Sustainability Committee, she’s steeped in the popular starch – a common holiday and tailgating season side dish.

“I earned a degree in ag business from the University of Arkansas in 1995 and came home to farm with my dad and brother,” she said. “We farm about 6,000 acres of rice, corn and soybeans, but I also spend a lot of time these days working on sustainability issues with the USA Rice Federation.”

What Farmers Want You to Know About Your Holiday Food Labels The FDA does not allow meat or milk to be sold with any traces of antibiotics above very strict safety limits.

Since the 1950s, the use of growth enhancing hormones has been prohibited in the poultry and swine industries.

Products labeled as cage free or free range mean the animals must have unrestricted access to the outside, not that they are kept outside all the time. Many animals choose to remain inside where they are fed and watered.

For more information on food labels, visit fsis.USDA.gov.

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Newport farmer Jennifer James is chairwoman of the USA Rice Federation Sustainability Committee.

Photo by James Groves James says there are numerous challenges she and other rice farmers face in getting their crop from the farm to consumers.

Mother Nature is always an issue, she says, adding there’s some truth in the old idea that farmers are never happy with the weather.

“Right now, though, the big problem is commodity prices are so low,” she said.

“Prices are below the cost of production, and we really have to focus on marketing the product, so we can even be around next year to plant again.”

Nevertheless, James says she wouldn’t change her livelihood choice.

“I’m able to work with my family every day. Our home is in the middle of our farm.

We live, breath it and love it,” she said.

James says she and her family plan to enjoy her grandmother’s Cheesy Broccoli Rice this holiday season. And she hopes all holiday food shoppers will buy U.S. rice (“I think of that as a given,” she said.) to use in their special dishes.

Sweet potatoes Kim Matthews knows many people focus on the “sweet” in sweet potatoes, particularly around the holidays. That’s why she’s quick to point out the root vegetable also has some “great savory aspects” and a number of potential health benefits, making it a great side or snack option any time.

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Kim and Terris Matthews are major sweet potato growers and run Matthews Ridgeview Farms in Wynne.

Photo by James Groves

“The whole concept of the sweet potato has changed over the last 10 years,” she said.

“People are discovering the health benefits and finding new ways to enjoy sweet potatoes throughout the year.”

Matthews’ husband, Terris, is a fourthgeneration sweet potato farmer, and the couple’s daughters are featured on the “Fifth Generation” brand label they use on certain products. The couple’s business, Matthews Ridgeview Farms, is based on 1,600 acres in Wynne, but includes partner growers on

1,200 additional acres. They also have two large storage facilities critical to maintaining their operation throughout the year.

“Everything is climate controlled, because we only harvest once a year in the fall,” she explained.

Of the complicated and precise farming operation, Matthews said “I’m not sure there’s anything about it that isn’t a challenge.” The three biggest obstacles, she says, are weather, managing a short-term labor force and properly storing the crops.

“The Lord has blessed us in so many ways, so we must be accountable and good stewards,” she said. “Our employees and their families depend on our farm. We have to continue to be successful, so they don’t have to worry about job security.”

Stress aside, Matthews says farming is “… a true privilege and a blessing, even on the bad days.”

Matthews ranks fall as a favorite, because harvest is “… the busiest and wildest time of the year, and the most fun.” She describes the harvest operations as a “well-oiled machine,” with equipment, trucks and people in constant motion as the potatoes are picked, transported, stored and packaged.

“It’s so exciting to watch those potatoes coming up out of the dirt,” she said. “Everyone knows their job and exactly what to do.”

Matthews and her husband are also excited about how many people will enjoy the fruits of their labor during the fall and holiday season.

Pecans In 2005, Billy Wilchman of Conway County started Paw Paw’s Pecans, planting 2,000 pecan trees.

A late-April freeze in 2007 destroyed half of his trees. But it didn’t kill his business or his enthusiasm for pecans. He picked up the pieces, replanted and now has 4,000 irrigated pecan trees on 150 acres. The trees yield more than 20,000 pounds of pecans annually that are shipped throughout the U.S. In addition to the pecans, Wilchman runs a diverse operation that includes muscadines, hay, poultry, cattle and freshwater prawns. After putting pen to paper, he realized pecans would allow him to move toward his goal of recycling almost everything he works with on his farm. Wilchman is determined to avoid waste. So he either uses or reuses what he grows on the farm or sells it commercially. Chicken litter fertilizes the pecan orchard. Hay cut from between the pecan trees is used in the cow-calf operation. Shrimp heads and shells also fertilize the pecan orchard. Pecan shells are sold for landscape use.

Pecan harvest begins around the end of September or early October. Wilchman says this is the perfect time to stock up for making holiday treats and dishes. “They freeze well, so you can enjoy them year-round,” he added.

Visit www.tastearkansas.com for great seasonal recipes from the farmers and farm families featured in this article.

Billy and Charlotte Wilchman have a vast orchard of 4,000 pecan trees on 150 acres adjacent to the Arkansas River in Conway County.

Photo by Keith Sutton

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U. S. Postal Service Statement of Ownership, Management, and Circulation (Required by 39 U.S.C. 3685). 1. Publication title: Front Porch. 2. Publication number: 01-9879. 3. Filing date: 9/28/15. 4. Issue frequency: Quarterly. 5.

No. of issues published annually: Four. 6.

Annual Subscription Price: 0. 7. Complete mailing address of known office of publication: Arkansas Farm Bureau Federation, 10720 Kanis Road, Little Rock, AR 72211-3825. 8.

Complete mailing address of headquarters of General Business office of Publisher: Same as #7. 9. Full names and complete mailing address of Publisher, Editor and Managing Editor: Publisher, Arkansas Farm Bureau Federation; Executive Editor, Steve Eddington; Editor, Gregg Patterson. All addresses same as #7. 10. Owner: Arkansas Farm Bureau Federation. 11. Know Bondholders, Mortgages and other Security Holders owning or holding 1 percent or more of total amount of bonds, mortgages or other securities: None. 12.

Tax Status: unchanged. 13. Publication title: Front Porch. 14. Issue date for Circulation date: Summer 2016. 15. Not Applicable. 15a.

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183,223 (most recent 186,214). 15i. Percent paid and/or requested circulation: 100%. 16.

This statement of ownership will be printed in the Fall 2015 issue of the publication.

17. Signature and Title of Editor, Publisher, Business Manager or Owner: Gregg Patterson Date: 9/13/15

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Delivering Cancer Focused, Patient Centered Care

Notice of Annual Meeting Of the members of Arkansas Farm Bureau Federation

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otice is hereby given that the annual meeting of the members of the Arkansas Farm Bureau Federation will be at 8 a.m., Friday, Dec. 2, 2016, in Horner Hall at the Hot Springs Convention Center.

The purpose of this meeting is to elect a Board of Directors for the ensuing year and for the transaction of such other business as may properly come before the meeting.

Joe Christian Secretary /Treasurer

Of the members of Farm Bureau Mutual Insurance Company of Arkansas, Inc.

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otice is hereby given that the annual meeting of the members of Farm Bureau Mutual Insurance Company of Arkansas, Inc. will be held at 1 p.m., Friday, Dec. 2, 2016, in Horner Hall at the Hot Springs Convention Center.

The purpose of this meeting is to elect a Board of Directors for the ensuing year and for the transaction of such other business as may properly come before the meeting.

Joe Christian Secretary/Treasurer

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The motto “Cancer focused. Patient centered” permeates every aspect of CARTI’s new facility with its leading edge technology and world-class staff providing the finest quality cancer care and compassionate care available.

Anyone hearing the words, “You have cancer,” knows the fear that is associated with that diagnosis, and for most patients that pronouncement is just the beginning of a very stressful and confusing time.

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ARKANSAS FARM BUREAU • FALL 2016

400 employees who work in that location, where about 500 patients each day are seen. (CARTI employs approximately 500 full-time employees throughout the state.)

The patient-centered philosophy of CARTI permeates all aspects of the state-of-the-art facility, and patient and caregiver focus groups suggestions were incorporated throughout the light and airy building. Peaceful and beautiful panoramic views of Pinnacle Mountain, surrounding green spaces, and even the Little Rock skyline are visible through the expansive windows. Numerous, colorful artworks of familiar Arkansas scenes by Arkansas artists adorn the interior walls.

Soothing color schemes enhance the four floors and define the patient core values of Care, Hope, Love, and Heal.

Five entrances, each with convenient parking, provide easy patient access for new-patient registration, chemotherapy, radiation therapy, radiology, and screening. All of these features and more resulted from patient input.

Offering medical, surgical and radiation oncology in addition to diagnostic radiology, CARTI also has imaging, infusion, and research areas, a Resource and Appearance Center, massage therapy, emotional counseling, and the Bray Gourmet Deli under one roof. “What a positive change! CARTI now addresses every patient’s needs in one environment. Hard to do? They did it!” says Bill Rogers, 4-year CARTI patient and CEO of Capital Business Machines, Little Rock.

19

HEALTH & SAFETY

Healthy Active Arkansas Working to reduce obesity in rural Arkansas

by Marisha DiCarlo, Director, Office of Health Communications, Arkansas Department of Health

A

rkansans can be proud of many things, from our hardworking communities to our natural landscapes. There are numerous reasons why our state is a great place to live. Unfortunately, many rural, southern states historically have faced challenges with chronic diseases and high obesity rates.

These challenges impact the quality of life in our communities and discourage businesses from investing here.

Arkansas is the No. 1 state for obesity. This unflattering designation moved communities across the state to decide to address the issue head-on. Endorsed by Gov. Asa Hutchinson in October 2015, Arkansas launched Healthy Active Arkansas. It’s a 10-year plan to increase the number of Arkansans who maintain a healthy weight. The Healthy Active Arkansas framework is a collaborative of organizations that include partners such as the Winthrop Rockefeller Institute, University of Arkansas System Division of Agriculture, Arkansas Municipal League and the Arkansas Department of Health, just to name a few.

Healthy Active Arkansas is a program that includes a variety of successful strategies proven to make a difference in people’s health. It focuses on nine major priority areas that can impact obesity. These include: • Physical and Built Environment • Nutritional Standards in Government, Institutions and the Private Sector • Nutritional Standards in Schools – Early Child Care through College • Physical Education and Activity in Schools – Early Child Care through College • Healthy Worksites • Access to Healthy Foods • Sugar-Sweetened Beverage Reduction • Breast-feeding • Marketing

The strategies are adaptable statewide, including rural communities. The key to success with these strategies is for the community to identify and choose what works best.

The Rison Community Garden is an example of a project born out of the community identifying its needs and how it wanted to address those needs. Healthy Active Arkansas partner Arkansas Coalition for Obesity Prevention provided funding for Rison’s community garden project. Located in Cleveland County, the community garden installed a much-needed high-tunnel greenhouse, enabling residents to extend the growing and harvesting period in their gardens.

This initial project blossomed into a countywide effort that led to additional grant funds for 27 new raised garden beds, a fitness trail and the formation of a county coalition branded as “Kick-start Cleveland County.” The establishment of this

20

coalition provided the opportunity for new sources of access to fresh produce in areas of the county where this was limited.

Now, Cleveland County is positioned to be a state leader to teach people how to grow their own food through their “Arkansas Homesteading Conference.”

Another example is Southside Bee Branch School District.

The district’s wellness committee identified the need for local health care services. It developed and organized the school-based health center known as Hornet Health Care. Through community partnerships, it remodeled the superintendent’s former home into the health center. The focus was reducing absenteeism for faculty, staff and students by providing access to a nurse practitioner and dental assistants.

Each person can impact this effort to have a healthier state by identifying and making changes within their own circles of influence. A simple example would be providing healthier dishes at family cookouts or church or community functions.

Think about the commonly found beverages in your own homes, and make small changes toward water or lower-fat milk rather than sugar-sweetened drinks as the norm. Little changes can make a difference.

The key to successful health outcomes is identifying what your community needs and what strategies work best to reach those outcomes. Healthy Active Arkansas is an initiative that links people, communities, government and businesses together to provide them with the best practices and resources for a healthier, more productive state. And a healthy state is something we all can be proud of.

To find out more about Healthy Active Arkansas, visit healthyactive.org. To find out more about Arkansas Coalition for Obesity Prevention’s work in local communities, visit arkansasobesity.org.

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ARKANSAS FARM BUREAU • FALL 2016

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ARKANSAS FARM BUREAU • FALL 2016

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ARKANSAS FARM BUREAU • FALL 2016

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ARKANSAS FARM BUREAU • FALL 2016

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TASTE ARKANSAS

A Different Kind of Oil Wayne Plantation sunflower oil

by Rhonda Franz photos by Keith Sutton

W

hen Bob Wayne left the family farm as a young man, he didn’t expect to come back to farming. But Wayne Plantation in Scott is where Bob lives, works and harvests sunflowers for Wayne Plantation All Natural Virgin Sunflower Oil. In 1889, Wayne Plantation, owned by Bob’s great-grandfather, James Robert Wayne, held 3,500 acres of crops. It started as a cotton plantation with rice and soybeans also grown on the land.

During the next century, parts of the farm were used for the family business, while other portions were leased out for farming and hunting. Other portions of the farm were eventually sold. The farm passed from one Wayne generation to the next. When his father owned the farm, Bob worked on it throughout his childhood. He remembers well his chores: picking and chopping cotton and soybeans by hand in hot weather for hours, without the mechanization available in modern farming. He recalls feeling relieved when he left the farm for a job at a service station.

“There was a lot more manual labor on the farm when I was a kid. Farming is still hard work, but nothing like when I was growing up,” he said.

Those memories didn’t deter Bob when an opportunity opened for him to return to the plantation. By that time, his life had taken several turns.

He studied business administration at the University of Arkansas and was fortunate enough to gain a variety of job experiences.

Bob worked as a purchasing agent for a tractor-trailer company.

He held a job with a check printing company, where he taught and trained employees how to cross-sell the bank’s products. He became a manager and bartender in the food industry business.

After working in these and other jobs for several years, he started a commercial records business with a friend. When Bob looks back, he says with confidence that those jobs and the experience in sales, production and marketing rounded out his business education, preparing him to come home to farming.

“God has directed my path the entire time. I had to go through all these things to get where I am today with this business,” he said.

Bob felt good about his path back home. He soon realized his changing and challenging journey of work and personal life experiences equipped him for his new business venture in producing a food-grade oil.

He initially chose sunflowers thinking he’d produce biodiesel fuel, knowing he could yield significantly more oil per acre than with soybean oil. However, after a trip to a biodiesel facility in Indiana, he made an unplanned stop at a facility that processed

T

he first sip of morning coffee signals the beginning of a new day for many people. For Mark Bray, one sip catapulted him into a venture that’s taken him to rural coffee growers around the world and brought theWayne’s world backsunflower to Arkansas via Airship Coffee Bob oilhis is company, cold pressed.

Unlike refined oils, cold-pressed oils retain all of located in Bentonville. the flavor, aroma nutritional Go to Bray’s fascination with coffee began in a fruit-breeding class at the University of Arkansas.

Hisand professor challengedvalue. each student to choose an wayneplantation.com information on unfamiliar crop and research it. Bray hit the library and learned all he could about coffee, from how thefor treemore grows to the supply chain that his that sunflower imports vast amounts of coffee into the U.S. each year. Bray quickly learned coffee is a oil. tough business for farmers in countries like Costa Rica and Honduras where local businessmen monopolize transporting the coffee to market. Many farmers lose their farms. It’s an unending cycle of poverty for those growing a product so popular more than 500 billion cups are consumed annually.

Bray got the chance at the end of that class to visit Honduras with fellow students. He visited coffee farmers in the Opalaca Mountains. Amidst their simple hospitality and great coffee, he decided he wanted to help these farmers get a fair deal selling their product. The idea for Airship Coffee took root.

Bray worked as an agricultural extension agent for the University of Arkansas for seven years while Airship grew into a full-fledged coffee importer. He returned again and again to the Opalaca Mountains with teams of people to help coffee farmers implement SALT (Sloping Agricultural Land Technology) techniques to improve soil quality.

He encouraged the farmers to plant trees that would return nitrogen to the soil alongside their coffee plants and offered to pay for each tree they grew. Soon both the trees and coffee plants flourished.

It was time for Bray to step up his role. He began importing the green coffee to a warehouse in Bentonville and roasting it for wholesale. The launch of Airship Coffee was complete.

Despite the success of his early years as a wholesale coffee supplier, Bray was still a researcher at heart and the coffee farmers of Honduras and other rural communities stayed on his heart. At Airship, he constantly asked, “How can we capture the most value on a farm?”

That question propelled Bray to Ethiopia and a U.S. Agency for International Development conference that addressed the technique of sun drying coffee. It’s the oldest method of processing coffee. Growers from around the world discussed the best practices and how to consistently

24

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ARKANSAS FARM BUREAU • FALL 2016

Sunflower oil is rich in Vitamin E. It’s great for salad dressings, marinades,sauces, sautes, baking and stir frying.

food-grade oil. He spent more time there than anywhere else on that trip. Returning to Arkansas, Wayne researched food-grade oils, discovered the variety and nutrients found in sunflower oil and settled on his new farm crop.

“People are always looking for healthy oil alternatives,” he said. For those who are particularly health-conscious, sunflower oil is rich in vitamin E and Omega 3, 6, and 9 and contains a blend of polyunsaturated and monounsaturated fats.

Bob’s procedure to make the oil is integral to his finished product. Most oils found in stores are chemically processed with full or part hydrogenation for a longer shelf life. Bob doesn’t do that.

His sunflower oil is cold-pressed, extracted by crushing the seeds with the use of large presses. Cold-pressed oils retain aroma, flavor and, most notably, nutrients. Bob is quick to point out that this cold-press process isn’t new. “This technology has been around for hundreds of years.” The quality of the NuSun seed Bob plants gives his oil a naturally long shelf life.

Another advantage to his choice of crop is very little waste.

Bob sells the rich, protein-filled sunflower meal left over from pressing to Arkansas farmers who feed it to pigs and cattle.

The process of making his oil is a one-man operation.

Bob mechanically presses the seed and bottles the oil in the 4,000-square-foot processing facility on his farm. If something

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ARKANSAS FARM BUREAU • FALL 2016

breaks, he fixes it. He delivers the oil when the shops and restaurants that sell and cook with his product are out. When it’s time to set up shop on early mornings at the farmers market, he’s the one in the booth. He is CEO, chief financial officer, chief laborer, manager, repairman, bottler, delivery driver, marketing director and salesperson.

Of those roles, Bob’s biggest challenges are getting his oil to 18 distributors across Arkansas and educating potential customers about how to use the product.

“I meet people at the farmers markets who don’t know how to use the product, and I spend most of my time sharing the ways to use the oil in the kitchen, and why its nutrients make it a great alternative to other options. Sunflower oil can be used in the same way as other cooking oils, with the exception of deep fat frying,” he said. “In baking, the measurement of sunflower oil can often be reduced. The oil is great as a salad dressing and drizzling over popcorn.”

Bob continues to develop new ideas. He has created bath and body oil and is working on a vinaigrette. His voice is enthusiastic as he shares his story and his product’s story.

Although he doesn’t know what the future holds for his farm, he knows his past led him here.

“I would love to see this business grow and to continue to support other Arkansas farmers and businesses,” he said.

25

EST. 1969 Berryville, Ar

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27

LAND & PEOPLE

Pigs, Pumpkins and Christmas Cheer A Motley crew makes good

by Rob Anderson

Randy Motley grows Christmas trees for his you-cut Christmas tree farm in Pulaski County and runs a pumpkin patch on his farm during October.

It includes a petting zoo, pig races and a gift shop.

Motley calls it family oriented agri-tourism. Go to www.motleyspumpkinpatch.com for more information.

Photo by Keith Sutton

P

eople once called Randy Motley “the tree guy.” Now, they call him the “pig guy.” But he doesn’t mind.

Motely and his wife Linda, the 2015 Pulaski County Farm Family of the Year, own Motley’s Tree Farm in Little Rock. They’ve grown and sold Christmas trees for more than 30 years and pumpkins for more than 10 years. Their farm is a 20-acre, choose-and-cut operation with a variety of family activities and entertainment options, including animals to pet and feed and pig races (hence Randy’s new “pig guy” designation).

“We get calls all the time asking if we’re the farm with the pig races or when we’re having the next pig race. It’s really become our claim to fame,” Motely said.

Motley, a veteran of the printing business, decided to get into the Christmas tree game back in the early ‘80s, after taking his son to Bradbury Christmas Tree Farm in Mabelvale to choose their holiday tree.

“We had a little land and it seemed like a fun thing to do,” Motley recalled. “I continued to work in the printing business and did trees on the side.”

Motley stuck with his day job for 30 years, but the tree farm took off and began to expand. In the early years, it operated as choose-andcut, with some trees sold wholesale to other dealers. Later, the family would shift to a combination of choose-and-cut and direct retail.

Around 2004, they added a pumpkin patch.

“There was only one pumpkin patch in Little Rock at the time, and we called them to ask for advice. They told us they were getting ready to retire, so we decided to go for it,” Motley explained. “In the first year, the pumpkin returns reached about three quarters of our tree revenue, so we knew early on that it would be a hit. It’s equal now.”

Motley says the family farm grows between 6,000 and 7,000 trees and 12,000 to 14,000 pumpkins annually. In addition, the farm im-

28

ports some product from other local farms and farms outside the state with trees that don’t grow well in Arkansas, such as Fraser firs, Noble firs and spruce trees.

The Motleys also looked for other opportunities to expand the farm’s offerings beyond Christmas trees and pumpkins.

“We wanted to extend our season out, so we’ve progressed more and more into agritourism. We’ve embraced that aspect Licensed with our farmbusi animals and pig races,” Motely said. “We’re really a mini-farm that serves an educational purpose and gives people an idea of what the farming experience is like.”

Nearly 6,000 school children visit the farm annually for educational tours. The Motleys have two full-time staffers but bring in 45 part-timers during the busy season.

Motley says he regularly receives inquiries from others – particularly retirees – who are exploring the possibility of getting into the Christmas tree business. He shares his knowledge and warns it’s not as easy as it seems.

“There aren’t many books on growing Christmas trees, so there’s a lot of trial and error. Most people aren’t aware of how much physical labor is involved,” he said. “There’s mowing and trimming and dealing with pests. If you can’t make it in the landscape business, you probably aren’t going to do well in the Christmas tree business.”

Motley points out a few additional challenges he and his family face, such as unpredictable weather and finding and managing his seasonal, part-time labor. However, he says, it’s all worth it from his perspective.

“It’s a nice job to have. People come because they want to be here and it makes them happy,” he said. “It’s about more than a good, fresh tree for people. It’s about the experience. I’ve seen kids grow up coming to my farm, and now they’re bringing their kids.

It’s something you never forget.”

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IN THE KITCHEN

Cold-weather Warmth Try scrumptious scones

by Heather Disarro

I

love breakfast, especially a big, hearty weekend breakfast.

And preferably one that includes some kind of delicious baked good.

Over time, I’ve become fond of scones. They’re buttery, light and dense at the same time and have numerous different and fabulous flavor combinations.

I’m a huge fan of fresh pecans. Look in your area for a local source. But if you can’t find any, try River Valley Pecans,

http://www.shop.rivervalleypecans.com/. It has an online shop that offers Arkansas pecans. You’ll want to make sure to lightly toast them before adding them to the scone dough. It amps up the flavor and helps keep the texture of the finished product consistent.

I like to let the glaze sit on the scone a bit to harden. These scones are great with a hot cup of coffee, tea or cocoa and perfect for a chilly day. Do what you wish. Just make sure to make these scones, and share them with loved ones.

MAPLE PECAN SCONES WITH CINNAMON GLAZE Makes 8 scones

Ingredients For the scones • • • • • • • • •

2 cups all-purpose flour 1 tablespoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon 1 cup plus 1 tablespoon cold heavy cream 5 tablespoons cold unsalted butter, cut into cubes 1 teaspoon maple extract ½ cup toasted chopped pecans 1 tablespoon maple syrup

Fresh-baked scones are easy to make and are the perfect pairing with hot chocolate, tea or coffee on a chilly day.

Photo by Heather Disarro

For the glaze • • • •

1½ cups powdered sugar 3 tablespoons plain Greek yogurt 2 teaspoons vanilla extract 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

2. In a large bowl whisk together the flour, baking powder, salt and ground cinnamon.

3. In a small bowl or measuring cup, whisk together one cup of heavy cream and the maple extract. Set aside.

4. To the dry ingredients, add the cold butter and, using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse cornmeal.

5. Stir in the toasted pecans.

6. Using a wooden spoon, stir in the heavy cream mixture just until a dough ball forms.

7. Turn the dough out onto a lightly floured counter and knead 6-8 times, just until a ball is formed.

8. Press into a 9-inch circle, then slice into 8 even triangles.

9. Place the triangles onto the prepared baking sheet.

10. In a small bowl, stir together the tablespoon of cream and tablespoon of maple syrup.

11. Brush onto the scones as a wash.

12. Bake the scones for 13-16 minutes until browned and golden on top.

13. Remove from the oven and allow to cool for about 20 minutes before glazing.

14. To make the glaze, whisk together the Greek yogurt, vanilla extract and cinnamon.

15. Whisk in the powdered sugar until a glaze is formed.

16. When the scones have cooled gently dip them into the glaze.

17. Serve immediately or allow to sit overnight for the glaze to harden.

Heather Disarro is a food-centric lifestyle blogger who lives in central Arkansas with her family. Her blog is heathersdish.com where she revels in the opportunity to bring the love of cooking to the world as a way to love others well.

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DELTA CHILD

Election Day

by Talya Tate Boerner

A

ll the businesses along Main Street got into the spirit.

Someone, maybe the mayor, poked American flags all around the courthouse lawn. A bouquet of miniature Arkansas flags grew like lilies from a flowerpot in front of the bank.

“Very festive,” Momma said as she slowly drove through town as though we were part of a parade.

“Hey, that’s cool.” I pointed. In loopy letters covering both grocery store windows, someone had painted God Bless America using white shoe polish.

Momma looked forward to Election Day as much as any holiday. It wasn’t because she was extra patriotic or political, but because as far back as I could remember, she worked as an Election Day volunteer. People in our town voted at the cotton gin, and her duties included distributing ballots and counting votes at the end of the day. For my sister and me, one of the best things about Election Day was not having to ride the bus to school. Momma dropped us off at the side door near the cafeteria. I could tell she was excited about getting on with her work, because she drove off without waving or anything. Plus, she wore her favorite red dress.

Election Day felt special at school, too. After lunch, the sixthgraders performed a play about how important it was to vote, not that we were yet old enough. During social studies class, Mrs. Mills said, “Those who take the time to show up at the polls will decide the next President of the United States.” She planned a mock election, so we could practice voting by secret ballot. From behind her desk, she produced a shoebox with a slit cut in the top.

“Here are your candidates,” she said as she turned to the chalkboard and wrote: “Richard Nixon, George McGovern, John Schmitz and Other.” She drew a long blank line after Other.

“In many states, if you don’t like the available choices, you can write someone else’s name in the space. That’s called a write-in candidate,” she said, handing stacks of blank paper slips to the first student in each row, so we could take one and pass them to the student beside us.

32

I raised my hand.

“Yes?” “We can write in anyone’s name?”

“Anyone,” she said.

I considered the names written on the board. The only one I knew anything about was our current President Nixon, and what I knew about him wasn’t much.

All around me, classmates scribbled.

I made a decision, wrote my answer neatly and folded the paper twice. When my row had its turn to walk to the front of the room, I dropped my ballot into the shoebox at the edge of Mrs. Mills’ desk.

Even though our election didn’t count for anything, the process took about 35 minutes typically used for math. That was something.

Just before the final bell, Mrs. Mills unfolded each piece of paper, tallied our votes and smiled. More than half the class went the write-in candidate route, and all those votes had been for her.

I wasn’t surprised. Mrs. Mills would have made an excellent President of the United States.

After school, I waited for my sister underneath the cottonwood tree near the cafeteria, so the buses wouldn’t run over us. We cut through the schoolyard, ran down the steep bicycle trail through the empty ditch and walked between a long line of cotton trailers.

A poster taped on the gin office door said Official Polling Place. I pushed the heavy door open and walked into the small space. Momma stood in the corner talking to a man who wore an “I Voted!” sticker on his shirt pocket. Right off, I understood why Momma enjoyed Election Day. Underneath the window on a long folding table was enough food for my entire classroom spread on platters – cakes and cookies and onion dip and bags of potato chips.

Mrs. Hunkerpillar had even brought her famous apple cake. I sat at the table eating a huge piece and wondered who our next president would be. When the polls finally closed and all the office work was done, Momma said she was proud of the strong voter turnout.

Sixty-seven people had voted.

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ARKANSAS FARM BUREAU • FALL 2016

We Support Arkansas Farmers and Ranchers They provide safe, affordable food for our families.

- Lacy Glover Former Miss Arkansas

They provide one in six Arkansas jobs, 25% of our economy, 75% of wildlife habitat and spend millions each year protecting our state’s environment.

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ARKANSAS FARM BUREAU • FALL 2016

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SPECIAL ADVERTISEMENT FEATURE

2016

UNITED STATES DISTRIBUTION NOTICE:

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“These valuable U.S. State Silver Bars are impossible to get at banks, credit unions or the U.S. Mint. In Front Porch |

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fact, they’re only being handed over at state minimum set by the Lincoln Treasury to U.S. residents who call the Toll Free Hotline before the deadline ends seven days from today’s publication date”, said Timothy J. Shissler, Executive Director of Vault Operations at the private Lincoln Treasury.

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“We’re bracing for all the calls and doing everything we can to make sure no one gets left out, but the (Continued on next page) P7046A OF19717R-1

ARKANSAS FARM BUREAU • FALL 2016

SPECIAL ADVERTISEMENT FEATURE

(Continued from previous page)

U.S. State Silver Bars are only being handed over at just the state resident minimum set by the Lincoln Treasury for the next seven days or until they’re all gone, whichever comes first.

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■ A SNEAK PEAK INSIDE SILVER VAULT BRICKS: Pictured left reveals for the very first time the valuable .999 pure fine silver bars inside each State Silver Vault Brick. Pictured right are the State Silver Vault Bricks containing the only U.S. State Silver Bars known to exist with the double forged state proclamation. Residents who find their state listed to the left in bold are authorized to get individual State Silver Bars at just $57 state resident minimum set by the Lincoln Treasury. That’s why everyone should be taking full Vault Bricks loaded with five State Silver Bars before they’re all gone. And here’s the best part. Every state resident who gets at least two Vault Bricks is also getting free shipping and free handling. That’s a real steal because all other state residents must pay over six hundred dollars for each State Vault Brick.

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